These muffins are a delightful blend of tangy lemon and sweet coconut, perfect for a refreshing treat.
Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Sifting the dry ingredients can help ensure a smoother batter.
In another bowl, whisk together the yogurt, egg, melted butter, lemon zest, and lemon juice until smooth.
Make sure the butter is slightly cooled before adding it to prevent cooking the egg.
Gradually add the wet mixture to the dry mixture, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the shredded coconut gently.
Folding ensures the coconut is evenly distributed without overworking the batter.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
While the muffins are baking, prepare the glaze by heating the lemon juice and powdered sugar in a small saucepan until the sugar dissolves.
Stir constantly to prevent the glaze from burning.
Once the muffins are done, let them cool for 5 minutes in the tin before transferring to a wire rack.
Cooling in the tin helps the muffins set and makes them easier to remove.
Poke a few holes in each muffin with a toothpick and drizzle the glaze over the top.
The holes allow the glaze to seep into the muffins for extra flavor.
Sprinkle the toasted coconut over the glazed muffins for a decorative and flavorful topping.
Toast the coconut in a dry skillet over medium heat for a few minutes until golden brown.
Serve the muffins warm or at room temperature and enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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